Ranges. Steam. Burners. Jointherevolution. ChooseYourTop Gril,Griddle,Frenchtop. Whatwilyouchoose? ANORIGINALKIEFFER SAPPLIANCESBUYINGGUIDE

Transcription

1 ANORIGINALKIEFFER SAPPLIANCESBUYINGGUIDE Ranges Steam Jointherevolution Burners Open,sealed,simmer,power. Whatdoesitalmean? ChooseYourTop Gril,Griddle,Frenchtop. Whatwilyouchoose?

2 TableofContents QuestionsAnsweredInThisGuide: What sthevisualdiferencebetweenfreestanding andslide-inranges? WhyshouldIselectafreestandingrange? WhyshouldIselectaslide-inrange? Whatshouldyouconsiderwhenselecting arangeforanewkitchenremodel? Whatfuelspowerfreestandingandslide-inranges? Howmanyburnersdoyouneed? Doyouneedapowerburner? Doyouneedawarmingdrawer? Howmanyovensdoyouneed? Whatareconvectionovens? Whatarethediferencesbetweenelectricandgasovens? BonusSection:Howareovenscleanedusingsteam?

3 Ranges are an all-in-one solution for baking, boiling, sautéing, and roasting. If you re considering a freestanding or slide-in range, this guide will help focus your decision. What s the visual difference between freestanding and slide-in ranges? Freestanding Ranges Freestanding ranges are easily identified because they have a control panel on the back of the unit that acts as a small backsplash. This style is finished on the front and sides so it doesn t need to be placed between cabinets thus it s able to freely stand on its own. The most common size is 30- inches wide, and this style is the most cost effective range on the market. Width options: 24-, 27-, 30-, 36- inches (some odd sizes exist) Fuel Types: Gas, Electric, Induction, Dual-Fuel Colors: Black, White, Stainless Steel, and Bisque (Almond) 1

4 What s the visual difference between freestanding and slide-in ranges? (cont.) Slide-In Ranges True slide-in ranges lack a control board on the back so as not to get in the way of a decorative backsplash. All controls are located on the front of the unit above the oven. Flanges on the left, right, and back of the cooking surface overlap onto the countertop and act as a crumb guard between the edge of the countertop and the range. The resulting look is a smooth connection between the countertop and the range. While freestanding ranges are finished on three sides, slide-in ranges only have a finished front so they must install between cabinetry. Slide-in styles always cost more than a comparable freestanding design. Width options: 30-inches Fuel Types: Gas, Electric, Induction, Dual-Fuel Colors: Black, White, and Stainless Steel. Limited Bisque (almond) options. Hybrid Ranges The third style of range is a hybrid design combining characteristics of both freestanding and slide-in designs. Hybrid slide-ins feature all controls on the front and lack a rear console. There may or may not be flanges on the unit that overlap the counter top, and these hybrids push right up against the rear wall so there is no need for countertop behind the range. Hybrids are finished on three sides so they can stand by themselves without the need for surrounding cabinetry. Prostyle ranges like Miele, Thermador, and Viking (among others) use this hybrid style in their designs. For more information about pro-style ranges, make sure to download our pro-range buying guide. Width options: 30-, 36-, 48, 60- inches (some odd sizes exist) Fuel Types: Gas, Electric (30-inch only), Induction (30-inch only), Dual-Fuel Colors: Black, White, and Stainless Steel. Custom colors are available at the discretion of the manufacturer. 2

5 What s the visual difference between freestanding and slide-in ranges? (continued) Drop-In Ranges The fourth, and most obscure, style is drop-in ranges. Drop-in ranges are like slide-ins because they have front controls and are installed between cabinetry, but they aren t as tall and require a cabinet platform below that raises the unit to the height of the surrounding countertops. Their smaller height eliminates the possibility for a storage drawer below the oven. Drop-in ranges were popular in the 1970 s and 80 s, but are never used in new construction or remodeling today. They are only used when replacing an existing drop-in range. Width options: 27- and 30- inches Fuel Types: Electric Colors: Black, White, Stainless Steel, and Bisque (Almond). Why should I select a freestanding range? The answer is cost. Freestanding ranges have a greater spectrum of price points than the other styles. Keep in mind that the lower the price point, the less features a freestanding range has. Why should I select a slide-in range? The answer is style. Without the control console on the back, a slide-in range allows for a decorative backsplash behind the unit. The controls are easy to reach without the need to reach over the burners. If selecting a true slide-in with flanges on the either side, crumbs won t fall into the gap between the end of the counter and the beginning of the range. 3

6 What should you consider when replacing a freestanding range? Replacing an existing range is a fairly painless process. The first step is to determine the current size of your range. If you have a total of four burners, chances are you have a 30-inch size, but it never hurts to measure the width and bring that measurement into the showroom. The next step is to determine what fuel type you use. Utilizing the same fuel as your current range saves time and money during installation. Once you have this information, visit our showroom to see the options available to you. Editor Tip: If you re replacing an electric range, consider switching to induction technology. In addition, it s always a smart idea to secure a Kieffer s certified installer, especially when replacing a gas range. Can I replace a freestanding range with a slide-in range or vice versa? Absolutely. If replacing a freestanding range with a slide-in, make sure that the height from the floor below your range to the top of your counter top is 36-inches tall. If considering a true-slide in that requires a piece of countertop behind the range, check with a Kieffer s salesperson about purchasing a filler strip that reconciles the difference from the back of the slide-in to the wall. The other solution is to select a hybrid slide-in that installs flush against the wall and does not require a filler strip. If you re replacing a slide-in range with a freestanding one, you ll most likely have to cut the strip of countertop behind your current unit so the new freestanding model can push up against the wall. Editor Tip: Locate the model and serial number sticker on your range. It s white and is usually located on the side of the oven door or in the storage drawer. Write that information down and a Kieffer s salesperson can look up the specifications for you. Taking a picture of your current range and showing us is also helpful. 4

7 What should you consider when selecting a range for a new construction or a kitchen remodel? If remodeling your kitchen or building a new home, decide what fuel type you re using before looking for options. If choosing a slide-in range, make certain that the height from the floor below the range to the top of the countertop is 36-inches. Remember that the wider the range you select, the more it cuts into the counter space. What fuels power freestanding and slide-in ranges? Natural Gas (NG) & Liquid Propane (LP) Do not confuse these two types of gas because connecting a NG range to a LP line or vice versa is dangerous. You must know what type of gas you ll use prior to making your purchase. In some instances, ranges must be ordered specifically for the gas in your home, but in other instances, the range can be converted from NG to LP or the other way around. This is accomplished with a special conversion kit that is brand, and sometimes model, specific. Don t worry about what kit you ll need, simply share what gas type you have and let our salespeople do the work for you. Electric Using electricity as a fuel source is quite common, and electric ranges connect to a 220-volt line not a standard 120-volt outlet. If you re replacing an electric range, you already have a 220 line in place and it s most likely a three-pronged outlet, but new construction requires a four-pronged cord. Unfortunately manufacturers do not supply a power cord with any of their ranges, but Kieffer s keeps inventory of both cord types for your convenience. 5

8 What fuels power freestanding and slide-in ranges? Induction It s difficult to visually differentiate between an electric and an induction range. Induction technology is used with surface cooking only so if you select an induction range, you re still getting an electric oven. The cooktop on the range emits a magnetic field that interacts with induction ready cookware (cookware that contains iron in its design) to generate heat. Essentially, the pot or pan becomes the burner. Cooking with induction is as responsive as cooking with gas and it s much more energy efficient than electric surface cooking. For detailed information on how induction cooking works, be sure to download our Induction Buying Guide. Dual-Fuel As its name suggests, dual-fuel ranges feature either an NG or LP cooking surface with an electric oven below. These ranges are ideal for wanting the power of gas cooking, but the control of an electric oven. 6

9 How Many Burners Do You Need? Typical 30-inch ranges feature four burners on the cooktop; one row of two burners and a second row behind the first. Upgraded models include a fifth burner in the center between the two rows; think of the number five on a pair of dice. In some cases, the fifth burner is shaped like an oval and a griddle attachment sits on top of the grates for more cooking flexibility. Do You Need A Power Burner? Gas burners are rated using the British Thermal Unit (BTU). The more power a burner has, the larger the BTU number is. Certain ranges feature intense power burners that boil water faster and help to sear meats quickly. Do you need a warming drawer or a baking drawer? In some ranges, manufacturers are replacing the storage drawer with a warming drawer that s perfect for keeping foods warm during a party or while another item is cooking in the oven. Some units take it one step further and design their drawers with enough power to bake. Note that these drawers have a width similar to the main oven above, but are much shorter in height and can t fit taller items like roasts and turkeys, but they can fit casseroles or a cookie sheet. How many ovens do you need? Some 30-inch freestanding and slide-ins have two ovens instead of one. It s possible to set two distinct temperatures in each oven so the turkey roasts in one and the biscuits bake in the other. Realize that it takes the loss of the storage drawer to accommodate the second oven. 7

10 What are convection ovens? Convection ovens utilize a fan, or fans, located on the back wall of the oven. This fan circulates air inside enveloping foods in a constant airflow. Lacking fans, traditional ovens do not force air around the interior. European convection, sometimes referred to as true convection, adds a heating element around the convection fan. Standard convection ovens circulate heat created by the elements located at the top and bottom of the oven. European convection ovens push hot air directly from the fan. The element around the fan is powered by electricity so only electric, induction, and dual-fuel ranges can include this technology. Convection ovens are superior to their traditional counterparts because of the even temperature they maintain through air circulation. Science dictates that warm air rises as cooler air sinks. Engaging the convection fan redirects this natural occurrence eliminating hot and cold spots. European convection ovens are particularly effective because heat is generated by the coil around the fan and then forced into the interior. Evenness of heat combined with steady airflow speeds up cooking; sometimes by as much as twenty percent. In addition to faster cooking times, multiple foods can cook at once without flavors transferring from one item to another. The constant airflow prevents odors from penetrating into foods. European convection is especially productive at eliminating flavor transfer because the fan pulls air over the heating element incinerating odors before being pushed back into the main cavity. Editor s Tip: Besides convection bake; broil; and roast modes, convection ovens also have traditional bake, broil, and roast settings; the convection fan does not activate. This feature alleviates any potential uncertainty when using a convection oven. 8

11 What are the differences between electric and gas ovens? Electric ovens hold a more precise temperature during baking or roasting, than gas ovens, but the heat generated within the cavity of electric ovens is considered a dry heat and has the potential to dry out foods. In terms of broiling, electric ovens utilize heating elements instead of an open flame broiler found in gas ovens. These elements tend to have a wider reach and can cover more surface area of meats than gas broilers, but electric broilers tend to generate more smoke during the broil. Gas ovens do not hold temperature as well as an electric oven, but this slight difference in temperature control goes largely unnoticed. Instead of a dry heat, gas ovens generate a moist heat. Natural gas and liquid propane contain traces of water. When combustion occurs, the resulting water vapor raises the humidity level within the oven. When foods broil in a gas range, the open flame of the broiler incinerates most of the smoke during the cook whereas an electric broiler, with its broiling element, can t incinerate smoke. Professionals overwhelmingly opt for gas ovens, but we recommend choosing the oven that you re most comfortable using. Electric Broiler and Gas Broiler 9

12 BONUS SECTION: How are ovens cleaned using steam? A handful of manufacturers produce specific ranges with a steam clean cycle. During a normal self-clean cycle, the oven s interior reaches temperatures over 900 degrees and uses an incredible amount of energy. This is extremely taxing on the oven and can shorten the lifespan of the range. Steam cleaning cycles work by placing a small amount of water on the bottom of the oven. As the water heats, it loosens any baked on stains. Once the cycle is complete, a damp cloth wipes away left over food particles. Steam clean cycles do not reach the precarious temperatures that regular self-clean cycles achieve and it s less stressful on the appliance as well as more energy efficient. Warning: Ovens with steam clean technology are coated with a special layer that protects the porcelain enamel of the interior. Do not, under any circumstances, use this technique in an oven that does not have a steam clean option. 10